Butternut squash gratin

Name: Butternut squash gratin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: European, French, Mediterranean
Ingredients: 1 (700g) butternut squash (sliced); 1 leek (sliced); 2tsp fresh rosemary (chopped); 270g heavy cream; 1tsp garlic granules; 1tbsp olive oil; 1/2tsp nutmeg; 100g Gouda cheese (grated); Pine nuts; Salt&pepper to taste

8 steps

Prep:15minCook:1h 15min

Comfort food🤤

Updated at: Thu, 17 Aug 2023 09:48:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories304.1 kcal (15%)

Total Fat26.2 g (37%)

Carbs12.9 g (5%)

Sugars3.7 g (4%)

Protein6.9 g (14%)

Sodium286 mg (14%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 700gbutternut squash

sliced

1leek

sliced

2 tspfresh rosemary

chopped

270gheavy cream

1 tspgarlic granules

1 Tbspolive oil

½ tspnutmeg

Instructions

Step 1

Preheat oven to 200C (fan)

Step 2

Peel the butternut squash and slice as thinly as possible. Once you get to the seeds scoop them out and keep slicing.

Step 3

Chop the rosemary.

Step 4

Mix garlic granules and 1tsp of rosemary with the heavy cream.

Step 5

Oil the baking dish and begin layering all the ingredients. First butternut squash, then half of the leek, salt and pepper, and 1/3 of the heavy cream mixture. The second layer is the same. For the top layer place butternut squash (keep the prettiest slice for the top), salt and pepper, pour the remaining heavy cream mixture and sprinkle with nutmeg.

Step 6

Cover with aluminium foil and bake for 1 hour.

Step 7

When ready sprinkle with cheese and pine nuts and bake uncovered for another 10-15 minutes.

Step 8

Garnish with remaining rosemary.